Recipes and Cooking Instant-Pot Lasagna Be the first to rate & review! Keep your oven free to bake some garlic bread by making lasagna in your Instant Pot. Use the saute function first to brown the meat then the pressure cooker function to cook the lasagna so there's only one "pan" to clean after dinner. By Colleen Weeden Colleen Weeden As a food expert, Colleen Weeden has written extensively for Better Homes & Gardens. From airfryer tips to advice on how to poach an egg, she shares her passion for food with practical, easy-to-follow tips. She has also contributed to Midwest Living magazine. Learn about BHG's Editorial Process Published on October 24, 2019 Print Rate It Share Share Tweet Pin Email Photo: Brie Passano Prep Time: 20 mins Bring To Pressure Time: 10 mins Pressure Cook Time: 32 mins Release Pressure Time: 15 mins Stand Time: 10 mins Total Time: 1 hrs 27 mins Servings: 6 Jump to Nutrition Facts Ingredients 8 ounce bulk uncooked Italian sausage or ground beef ½ cup chopped onion 2 cloves garlic, minced 1 24 ounce jar marinara sauce 1 egg, lightly beaten 1 cup whole milk ricotta cheese ¼ cup grated Parmesan cheese 1 teaspoon dried Italian seasoning ¼ teaspoon ground black pepper 8 dried lasagna noodles 2 cup shredded mozzarella cheese (8 ounces) Directions Heat a 6*- or 8-quart electric pressure cooker or multicooker to the saute setting. Add sausage, onion, and garlic. Cook and stir until meat is browned; drain off any fat. Stir in marinara; heat through. Remove to a large bowl bowl. Rinse and wipe out pot. In a medium bowl combine the egg, ricotta, Parmesan, Italian seasoning, and pepper. Spread 1/4 cup of the sauce in an 8x2-inch round cake pan. Break 2 noodles into 6 pieces; arrange over sauce in pan. Spoon one-fourth of the ricotta mixture over noodles. Top with one-fourth of the remaining sauce and 1/2 cup of the mozzarella. Repeat layers 3 times. Cover tightly with foil. Place 1 cup water in the cooker. Add rack (fold down handles, if present). Fold 2 22-inch long pieces of foil lengthwise into thirds or quarters until 3 inches wide. Criss-cross the pieces. Place pan in center of foil pieces. Fold ends over top of pan. Place pan in pot. Lock lid. Set cooker to high pressure for 32 minutes. Turn cooker off. Let pressure naturally release for 15 minutes. Release any remaining pressure. Carefully remove lid. Use foil strips to carefully remove pan from cooker. Let stand 10 minutes before serving. * Depending on the shape of your 8-inch pan, a 6-quart cooker will be a tight fit. Look for one with straighter sides and fold your foil as thin as possible to get it to fit. Rate it Print Nutrition Facts (per serving) 491 Calories 25g Fat 40g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 491 % Daily Value * Total Fat 25g 32% Saturated Fat 12g 60% Cholesterol 109mg 36% Sodium 1089mg 47% Total Carbohydrate 40g 15% Total Sugars 7g Protein 26g Vitamin C 3.9mg 20% Calcium 434mg 33% Iron 2.6mg 14% Potassium 576mg 12% Folate, total 148.4mcg Vitamin B-12 0.7mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.